Pan-Fried Arctic Char with Summer Vegetables

Delight in the flavors of the sea with this exquisite Pan-Fried Arctic Char recipe, paired with a colorful medley of summer asparagus, fresh peas, and broad beans. Perfect for a main course, this dish brims with freshness and elegance, epitomizing the core of Modern European cuisine.

Ingredients

🐟 2 Arctic Char fillets scored with skin on, sourced from Norway
🫒 1 tablespoon general Olive Oil for pan-frying
🫒 Earlier Harvest Olive Oil from Spain for seasoning
🧂 Sea Salt for seasoning
🌶️ Fresh Black Peppercorns for seasoning vegetables
🧈 10-15g Butter per fish fillet
🍋 Fresh Lemon Juice from 1/4 lemon per fillet
🌱 1/4 cup Broad Beans blanched
🌿 1/4 cup Fresh Peas blanched
🥄 White Asparagus tips blanched and cut into pieces, 3-4 tips per serving
🥒 Green Asparagus ribbons peeled, mandoline-sliced, blanched
🧄 1 teaspoon Chopped Garlic
🧅 1 tablespoon Chopped Shallots
🌱 Pea Shoots for garnish

Instructions

1- Prepare the Fish:

• Fillet the Arctic Char ensuring the skin remains intact.
• Lightly score the skin to help it crisp during cooking.

2- Seasoning:

• Sprinkle both sides of the fillets with sea salt.

3- Pan-Fry the Fish:

• Heat a non-stick frying pan over medium heat.
• Add general olive oil.
• Place the fillets skin-side down once the oil is hot.
• Reduce heat to prevent curling and cook for 3-4 minutes until the skin is golden and crisp.
• Gently press with a spatula for even cooking.

4- Finish the Fish:

• Flip the fillets.
• Turn off the heat.
• Add butter and fresh lemon juice.
• Baste the fish, avoiding the crispy skin.

5- Drain and Rest:

• Place fillets on paper towel to drain excess oil and butter.

6- Blanching Vegetables:

• Quickly blanch broad beans and fresh peas in boiling water for 20-30 seconds.
• Blanch the white asparagus tips for 20 seconds.
• Blanch green asparagus ribbons for a few seconds.

7- Sautéing Aromatics:

• Heat olive oil in a separate saucepan.
• Sauté garlic and shallots until fragrant.
• Add the blanched beans and peas; season with salt and pepper.

8- Season Asparagus:

• Drizzle earlier harvest olive oil over the asparagus.
• Season lightly with salt and pepper.

9- Assembling the Dish:

• Arrange white asparagus on the plate.
• Layer green asparagus ribbons.
• Spoon sautéed vegetables over the asparagus.
• Place fish skin-side up on top.
• Garnish with pea shoots for a fresh finish.

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 2
Calories: Approx. 350 per serving
Proteins: Approx. 25g per serving
Fats: Approx. 22g per serving
Carbohydrates: Approx. 10g per serving
Equipment: Non-stick frying pan, small saucepan, metal strainer/spider, spatula, kitchen tongs, mandoline slicer for asparagus, pepper mill

Cooking Tips

• Score the skin for crispiness.
• Blanch vegetables quickly to maintain color and nutrients.
• Use butter and lemon for a flavor boost post-flip.

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Pan-Fried Arctic Char with Asparagus Medley

Posted by Waivio guest: @waivio_hivecooking